Whole grain flour and products including same

ABSTRACT

The present invention is a grain product. The grain product includes a first fraction including bran. The first fraction is milled to a first particle size of less than 500 micrometers. The grain product also includes a second fraction including germ. The second fraction is milled to a second particle size of less than 500 micrometers. The grain product is at least one of: a food product, a nutritional supplement, a dietary supplement, a fiber supplement, a digestive supplement, a functional food, and a medical food.

CROSS-REFERENCE TO RELATED APPLICATIONS

The present application is a continuation application of U.S.application Ser. No. 11/591,289, entitled Whole Grain Flour and ProductIncluding Same, filed Nov. 1, 2006, now U.S. Pat. No. 8,017,172, whichclaims the benefit of U.S. Provisional Application No. 60/732,046,entitled A Process For Producing An Ultrafiber Product and Health andWellness Products Thereof, filed Nov. 1, 2005, and is acontinuation-in-part application of U.S. application Ser. No. 11/211,864now abandoned, entitled A Process for Producing an Ultrafine-MilledWhole-Grain Wheat Flour and Products Thereof, filed Aug. 25, 2005,abandoned, which is a continuation-in-part application of U.S.application Ser. No. 10/945,199, entitled A Process for Producing anUltrafine-Milled Whole-Grain Wheat Flour and Products Thereof, filedSep. 20, 2004, now U.S. Pat. No. 7,425,344, which is acontinuation-in-part application of U.S. application Ser. No.10/738,732, entitled A Process for Producing an Ultrafine-MilledWhole-Grain Wheat Flour and Products Thereof, filed Dec. 17, 2003, nowU.S. Pat. No. 7,419,694, all of the disclosures of which are herebyincorporated by reference in their entirety.

FIELD OF THE INVENTION

The present invention relates to the field of milling products andparticularly to a whole grain flour and products including same.

BACKGROUND OF THE INVENTION

Refined wheat flour (white flour) is used to produce a wide range ofpopular bakery and snack products. Products made from refined wheatflour traditionally have a uniform, light-colored appearance and smooth(non-gritty) texture. Comparatively, products made with traditionalwhole grain wheat flour, tend to have a coarser, more dense texture anda darker, less consistent appearance (ex.—visible bran specks).Currently existing whole grain wheat flours (i.e., whole wheat flours)may be prepared, for example, by grinding cleaned wheat, other thandurum wheat and red durum wheat, which, once ground, has a particle sizewherein not less than 90% passes through a 2.36 millimeter (U.S. Wire 8)sieve and not less than 50% passes through an 850 micrometer (U.S. Wire20) sieve. In whole wheat flour (whole grain wheat flour), theproportions of the natural constituents in the wheat, other thanmoisture, remain unaltered as compared to the wheat kernels. Bread isconsidered to be 100% whole wheat when the dough is made from wholegrain wheat flour, bromated whole wheat flour, or a combination ofthese. No refined wheat flour is used in whole wheat products. Wholegrain wheat flour has increased nutritional value compared to refinedwheat flour because it includes the entire wheat kernel, (i.e., includesbran, germ, and endosperm) rather than primarily just the endosperm, asshown in FIGS. 1 and 2. Thus, whole grain wheat flour is higher infiber, protein, lipids, vitamins, minerals, and phytonutrients,including phenolic compounds and phytates, when compared to refinedwheat flour. Further, compared to whole grain wheat flour, refined wheatflour is higher in calories and starch, while containing only about afifth of the dietary fiber found in whole grain wheat flour and lessprotein than whole grain wheat flour, as shown in FIGS. 1 and 2. Evenenriched refined wheat flour, which may contain thiamin, riboflavin,niacin, folic acid and iron added at or above the levels found in thewheat kernel, does not include as much fiber, minerals, lipids, andphytonutrients, as are found in whole grain wheat flour.

Recently, health practitioners have been promoting the benefits of wholegrain foods. The importance of increasing whole grain consumption isreflected in the changes in recommendations set forth by government andhealth organization expert groups. In the Healthy People 2010 Report(National Academy Press, 1999), it is recommended that for a 2,000calorie diet individuals two years and older should consume at least sixdaily servings of grain products with at least three being whole grains.In the 2005 Dietary Guidelines for Americans it is recommended thatconsumers should eat 3 or more ounce equivalents of whole grain foodseach day, with the rest coming from enriched or whole grain flours. Ingeneral, at least half of the intake should come from whole grains. TheAmerican Heart Association, American Diabetes Association and theAmerican Cancer Society also make specific recommendations regardingincreasing the consumption of whole grains.

Despite the well-documented nutritional advantages of eating whole grainproducts as compared to refined flour products, consumers often preferthe consistent texture and light color of products containing refinedwheat flour. Currently, in the United States, consumption of white breadmade from refined wheat flour is greater than that of whole wheat bread.Such consumer preference for refined flour products may limit the use ofcurrent whole grain wheat flours in bakery and snack products.

Another limitation of current whole grain flours involves their shelflife. The bran and germ of whole grain wheat flour contain enzymes suchas lipase, lipoxygenase, and peroxidase. These enzymes are importantduring early plant development, but their presence in the whole grainwheat flour reduces the shelf life of the whole grain wheat flour.

Previous “traditional” whole grain flourmills (as shown in FIG. 3) areonly capable of producing a few types of granular whole grain flourproducts and have not been able to produce whole grain wheat flourhaving similar baking attributes and resulting in products similar torefined wheat flour. Using current technology, the finest granulation ofwhole grain wheat flour that is available in the marketplace has aparticle size larger than refined wheat flour. Attempts have been madeto produce a whole grain wheat flour with a particle size comparable torefined wheat flour, however, these attempts generally have not beeneconomically feasible, and did not result in a particle size that wascomparable to refined wheat flour. The current processes areuneconomical due to the energy usage and capitalization required togrind the millfeed using the rollermills, hammermills and bran slicerstypically implemented in such processes. Therefore, such processescannot economically achieve the desired granulation.

Given that a number of popular consumer products made with refined wheatflour are low in fiber and do not have the nutritional benefits of theirrespective whole grain counterparts, it would be desirable to develop awhole grain wheat flour that can be used in these products, yet stillallow these products to maintain a desirable texture and appearance thatis acceptable to consumers. Such products would have enhancednutritional value and increased shelf life, while retaining thequalities (ex.—baking attributes, appearance, color, taste, texture)that appeal to a large segment of consumers.

Further, in the United States, individuals typically consume 12-15 gramsof fiber per day, which is half or less of the recommended level. Manycurrent fiber supplements have an undesirable texture, taste and havelimited nutritional value beyond their fiber content. Current fibersupplements including isolated fibers may have a less than desirednutrient content. Therefore, it would also be desirable to developnutritious, high fiber food products and fiber supplements which have atexture and taste more palatable to a number of consumers.

SUMMARY OF THE INVENTION

Accordingly, an embodiment of the present invention is directed to awhole grain flour, including: a refined flour constituent; and a coarsefraction, the coarse fraction including at least one of bran and germ,the coarse fraction being blended with the refined flour constituent,wherein 98% of particles by weight of the whole grain flour are lessthan 212 micrometers, and wherein enzymes found within the bran and germare inactivated in order to stabilize the whole grain flour.

A further embodiment of the present invention is directed to a coarsefraction milled from an unmilled grain, the coarse fraction, including:a first fraction including bran, the first fraction being milled to afirst particle size of less than 500 micrometers; and a second fractionincluding germ, the second fraction milled to a second particle size ofless than 500 micrometers.

An additional embodiment of the present invention is directed to a grainproduct, including: a first fraction including bran, the first fractionbeing milled to a first particle size of less than 500 micrometers; anda second fraction including germ, the second fraction milled to a secondparticle size of less than 500 micrometers, wherein the grain product isat least one of, a food product, a nutritional supplement, a dietarysupplement, a fiber supplement, a digestive supplement, a functionalfood, and a medical food.

BRIEF DESCRIPTION OF DRAWINGS

The numerous advantages of the present invention may be betterunderstood by those skilled in the art by reference to the accompanyingfigures in which:

FIG. 1 is a bar graph nutritional comparison of refined wheat flour andwhole grain wheat flour;

FIG. 2 is a table comparing the nutritional content of refined wheatflour and whole grain wheat flour, the percentage of protein, fat, ashand moisture being determined by proximate analysis and then subtractedfrom 100, the result being considered the percentage of totalcarbohydrates, the percentage of total dietary fiber being an actualmeasurement;

FIG. 3 is a flow chart of a traditional refined wheat flour millingprocess and a traditional whole wheat milling process;

FIG. 4 is a flow chart of a gap milling process illustrating one-stepand two-step processes in accordance with exemplary embodiments of thepresent invention;

FIG. 5 is a detailed flowsheet of a gap mill process in accordance withan exemplary embodiment of the present invention;

FIG. 6 is a detailed flowsheet of a high capacity gap mill process inaccordance with an exemplary embodiment of the present invention, theflowsheet further illustrating two passage gap mills including arecycling process of the present invention;

FIG. 7 is a table listing particle size distribution for a fine fraction(refined wheat flour), a coarse fraction, and an ultrafine-milled wholegrain wheat flour in accordance with an exemplary embodiment of thepresent invention;

FIG. 8 is a table comparing nutritional data of refined wheat flour,versus an ultrafine-milled whole grain wheat flour, and anultrafine-milled coarse fraction in accordance with an exemplaryembodiment of the present invention;

FIG. 9A is a table listing antioxidant capacities of wheat millingfractions in accordance with an exemplary embodiment of the presentinvention;

FIG. 9 b is a table comparing antioxidant capacities of wheat fractionsversus fruits and vegetables in accordance with an exemplary embodimentof the present invention;

FIG. 10 is a table listing microbiological load results for anultrafine-milled whole grain wheat flour, a coarse fraction and anultrafine-milled coarse fraction in accordance with an exemplaryembodiment of the present invention; and,

FIG. 11 is a detailed flowsheet of a high capacity gap milling processin accordance with an exemplary embodiment of the present invention,illustrating the single stream milling process where bran, germ, andendosperm are ground together.

DETAILED DESCRIPTION OF THE INVENTION

In an exemplary embodiment, the present invention is directed to a wholegrain flour (ex.—an ultrafine-milled whole grain flour, such as anultrafine-milled whole grain wheat flour; a whole grain wheat flour, ora flour made from about 100% of the grain). For example the grain mayinclude, but is not limited to at least one of: wheat, sorghum, milo,triticale, emmer, einkorn, spelt, oats, corn, rye, barley, rice, millet,buckwheat, quinoa, amaranth, African rice, popcorn, teff, canary seed,Job's tears, wild rice, tartar buckwheat, variants thereof, and mixturesthereof. The whole grain flour includes a refined flour constituent(ex.—refined wheat flour or refined flour) and a coarse fraction (ex.—anultrafine-milled coarse fraction). In a current embodiment, thenutritional composition of the whole grain flour of the presentinvention may be identical to that of whole grain wheat flour. (as shownin FIG. 8). For example, the whole grain flour of the present inventionmay contain about 8-17% protein, about 2% fat, about 2% ash (minerals),and about 60-80% total carbohydrates, including about 12% total dietaryfiber. Thus, the whole grain wheat flour (ex.—ultrafine-milled wholegrain wheat flour) of the present invention contains less protein,fiber, vitamins, minerals, and phytonutrients, compared to the coarsefraction of the present invention. (FIG. 8).

Refined wheat flour may be flour which is prepared, for example, bygrinding and bolting cleaned wheat other than durum wheat and red durumwheat. The Food and Drug Administration (FDA) requires flour to meetcertain particle size standards in order to be included in the categoryof refined wheat flour. The particle size of refined wheat flour isdescribed as flour in which not less than 98% passes through a clothhaving openings not larger than those of woven wire cloth designated“212 micrometers (U.S. Wire 70)”. In an exemplary embodiment, as shownin FIG. 8, the refined wheat flour is typically comprised of about10-11% protein, about 1% fat, about 76% total carbohydrates, whichincludes about 2.5-3% dietary fiber, and about 0.5% ash (minerals). Inpresent embodiments, the refined flour constituent may be enrichedflour. According to the FDA Code of Federal Regulations (CFR), enrichedflour is refined wheat flour which contains 2.9 mg of thiamin, 1.8 mg ofriboflavin, 24 mg of niacin, 0.7 mg of folic acid and 20 mg of ironadded per pound of refined wheat flour. Enriched flour may also containcalcium in the amount of 960 mg per pound of refined wheat flour. Inorder to meet U.S. FDA guidelines, enriched flour may not contain morethan 5% by weight of wheat germ or partly defatted wheat germ.

In a current embodiment, the coarse fraction includes at least one of:bran and germ. For instance, the germ is an embryonic plant found withinthe wheat kernel. The germ includes lipids, fiber, vitamins, protein,minerals and phytonutrients, such as flavonoids. The bran includesseveral cell layers and has a significant amount of lipids, fiber,vitamins, protein, minerals and phytonutrients, such as flavonoids.Further, the coarse fraction may include an aleurone layer which alsoincludes lipids, fiber, vitamins, protein, minerals and phytonutrients,such as flavonoids. The aleurone layer, while technically consideredpart of the endosperm, exhibits many of the same characteristics as thebran and therefore is typically removed with the bran and germ duringthe milling process. The aleurone layer contains proteins, vitamins andphytonutrients, such as ferulic acid. Although the bran and the germonly make up about 18% of the wheat kernel by weight, they account forabout 75% of the nutritional value of the wheat. In a currentembodiment, the coarse fraction of the present invention may include:38% fiber, 18% protein, healthy lipids, B vitamins, vitamin E,phosphorus, magnesium, selenium, manganese, zinc, copper, chromium,phytonutrients (phenolic acids, flavonoids, etc.).

Further, in an exemplary embodiment, the coarse fraction may be blendedwith the refined flour constituent. Preferably, the coarse fraction ishomogenously blended with the refined flour constituent. Homogenouslyblending the coarse fraction and refined flour constituent may helpreduce stratification of the particles by size during shipping. Inpresent embodiments, the coarse fraction may be mixed with the refinedflour constituent to form the whole grain flour of the presentinvention, thus providing a whole grain flour with increased nutritionalvalue, fiber content, and antioxidant capacity as compared to refinedflour. For example, the coarse fraction or whole grain flour of thepresent invention may be used in various amounts to replace refined orwhole grain flour in baked goods, snack products, and food products. Thewhole grain flour of the present invention (i.e.—ultrafine-milled wholegrain flour) may also be marketed directly to consumers for use in theirhomemade baked products. In an exemplary embodiment, a granulationprofile of the whole grain flour is such that 98% of particles by weightof the whole grain flour are less than 212 micrometers. For example oneembodiment might have a first portion where 2-30% of the particles byweight are between 150 and 212 micrometers, a second portion includingthe first portion where 30-90% of the particles are more than 75micrometers, a third portion where including the second portion where65-95% of the particles by weight are more than 38 micrometers, and afourth portion where 0-30% of the particles by weight are less than 38micrometers. Another embodiment might have a first portion where 0-35%of the particles by weight are less than 38 micrometers, a secondportion where 45-60% of the particles by weight have are between 38 and75 micrometers, a third portion where 30-50% of the particles by weightare between 75-150 micrometers, and a fourth portion where 2-30% of theparticles by weight are between 150 and 212 micrometers. In a furtherembodiment, the whole grain flour may include: a first portion includingbran in a first proportion of at least substantially 14-16% by weight ofthe whole grain flour; a second portion including germ in a secondproportion of at least substantially 2-3% by weight of the whole grainflour; and a third portion including endosperm in a third proportion ofat least substantially 80-85% by weight of the whole grain flour.

In present embodiments, the refined flour constituent may have a firstprotein content in a first proportion by weight of the refined flourconstituent. The coarse fraction may have a second protein content in asecond proportion (preferably, at least substantially 18%) by weight ofthe coarse fraction. The blend of the refined flour constituent andcoarse fraction may have a third protein content in a third proportionby weight of the blend, the third proportion being greater than thefirst proportion.

In further embodiments, whole grain flour of the present inventionallows for increased antioxidant capacity over refined flour.Antioxidants may play a role in reducing the risk of cancer and otherdiseases. Thus, it has been recommended that individuals consume foodssuch as fruits, vegetables and whole grains that contain antioxidants.The antioxidant activity of food products can be measured by the ORAC(Oxygen Radical Absorbance Capacity) assay. The ORAC assay measureshydrophilic and hydrophobic antioxidant capacities of a food usingfluorescein as the fluorescent probe and 2,2′-azobis(2-amidinopropane)dihydrochloride as the peroxyl radical generator. Using the ORAC assay,the total antioxidant capacity, including the capacity due to thenutritive (Vitamins A, C, and E) and other phytonutrients, includingflavonoids, phenolic acids, and carotenoids in a food product can bereadily determined. Antioxidants, such as flavonoids, may assist thebody in helping reduce the risk of cancer. In a present embodiment, therefined flour constituent may have a first oxygen radical absorptioncapacity. Further, the coarse fraction may have a second oxygen radicalabsorption capacity. Preferably, the oxygen radical absorption capacityof the coarse fraction is at least 7,400 micromole Trolox Equivalents(TE)/100 g, which is comparable to the antioxidant capacity of wheatgerm (8,400 micromole TE/100 g), and about three times greater than theaverage antioxidant capacity of refined wheat flour (1,450 micromoleTE/100 g), (FIG. 9 a). However, the oxygen radical absorption capacityof the coarse fraction may be approximately 7,400 micromole TE/100 g,such as 6,700 micromole TE/100 g, prior to milling. Further, the blendof the refined flour constituent and coarse fraction (ex.—the wholegrain flour of the present invention) may have a third oxygen radicalabsorption capacity that is greater than the first oxygen radicalabsorption capacity. For instance, the oxygen radical absorptioncapacity of the whole grain flour of the present invention may be 2,800micromole TE/100 g. Use of the coarse fraction or whole grain flour inbakery, snack, and food products can increase the antioxidant capacityof the products. When compared on an equal weight basis with variousfruits and vegetables, the antioxidant capacity of the coarse fractionis greater than blueberries, raisins, strawberries, spinach, broccoliand tomatoes. Of the fruits and vegetables tested, only artichokes anddried plums had a higher antioxidant capacity (FIG. 9 b). The increasein the antioxidant capacity of the coarse fraction of the presentinvention versus the coarse fractions of currently existing flours isdue to the coarse fraction of the present invention having acomparatively lower moisture content.

In still further embodiments, the refined flour constituent may have afirst fiber content in a first proportion by weight of the refined flourconstituent. The coarse fraction may have a second fiber content in asecond proportion (preferably at least substantially 20%) by weight ofthe coarse fraction and the blend of the refined flour constituent andcoarse fraction (ex—the whole grain flour of the present invention) mayhave a third fiber content in a third proportion by weight of the blendthat is greater than the first proportion.

In current embodiments, the refined flour constituent may have a firstcarbohydrate content, the coarse fraction may have a second carbohydratecontent, and the blend of the refined flour constituent and coarsefraction may have a third carbohydrate content, the third carbohydratecontent being less than the first carbohydrate content. Alternatively,the refined flour constituent may have a first carbohydrate content andthe blend of the refined flour constituent and the coarse fraction mayhave a second carbohydrate content, with the second carbohydrate contentbeing less than the first carbohydrate content.

In further embodiments, the refined flour constituent may have a firstash content, the coarse fraction may have a second ash content and theblend of the refined flour constituent and coarse fraction may have athird ash content of approximately 1.0-4.0% by weight of the blend ofthe refined flour constituent and coarse fraction. The ash content offlour is a measurement of the minerals present in the flour. Floursamples are incinerated and the ash that remains after incinerationrepresents the minerals present in the flour. Wheat flours with a highmineral content will have a higher percent ash than wheat flours with alower mineral content. Therefore, it follows that whole wheat flourswill have a higher ash content than refined flours.

In still further embodiments, the refined flour constituent may have afirst calorie density and the blend of the refined flour constituent andthe coarse fraction (ex—the whole grain flour of the present invention)may have a second calorie density, with the second calorie density beingless than the first calorie density. Because, the coarsefraction/refined flour blend has a higher insoluble fiber content, thecoarse fraction/refined flour blend has a lower calorie density than therefined flour. Further, products which include the whole grain flour ofthe present invention may have a lowered calorie density due to thehigher water absorption/retention as compared to refined wheat flour.

In exemplary embodiments, the coarse fraction (ex.—ultrafine-milledcoarse fraction) is milled from an unmilled grain and includes a firstfraction, which includes bran. The coarse fraction may further include asecond fraction, which includes germ. In a current embodiment, the firstfraction and second fraction of the coarse fraction may be milled to aparticle size of less than 500 micrometers. For instance, the coarsefraction of the present invention may contain about 12% protein, about7% fat, about 60-80% carbohydrates, and about 40% dietary fiber. The ash(mineral) content of the coarse fraction of the present invention may beabout 6%, and may have an antioxidant capacity of about 7,400 micromolesTrolox Equivalents (TE)/100 g. (FIG. 8). Further, grain particledistribution of the coarse fraction may be substantially homogenous. Inadditional embodiments, the whole grain flour and/or the coarse fractionmay include, but is not limited to at least one of: wheat, sorghum,milo, triticale, emmer, einkorn, spelt, oats, corn, rye, barley, rice,millet, buckwheat, quinoa, amaranth, African rice, popcorn, teff, canaryseed, Job's tears, wild rice, tartar buckwheat, variants thereof, andmixtures thereof. In embodiments in which the whole grain flour and/orthe coarse fraction includes wheat, the wheat may be durum, hard redspring, hard red winter, soft red spring, soft red winter, hard white,soft white, unclassed wheat, and mixed wheat.

In further embodiments, enzymes found within the bran and germ of thewhole grain flour and/or coarse fraction are inactivated in order tostabilize the whole grain flour and/or coarse fraction. It iscontemplated by the present invention that inactivated may also meaninhibited, denatured, or the like. Stabilization is a process that usessteam, heat, radiation, or other treatments to inactivate the enzymesfound in the bran and germ layer. Naturally occurring enzymes in thebran and germ will catalyze changes to compounds in the flour, adverselyaffecting the cooking characteristics of the flour and the shelf life.Inactivated enzymes do not catalyze changes to compounds found in theflour, therefore, flour that has been stabilized retains its cookingcharacteristics and has a longer shelf life. For example, the presentinvention may implement a two-stream milling technique, as shown in FIG.4, to grind the coarse fraction. In a present embodiment, after thecoarse fraction has been separated from the refined flour, the coarsefraction is stabilized. Once the coarse fraction is separated andstabilized, the coarse fraction is then ground through a grinder,preferably a gap mill, to form a coarse fraction having a particle sizedistribution less than or equal to about 500 micrometers. (FIG. 4). Inan exemplary embodiment, the gap mill tip speed normally operatesbetween 115 m/s to 144 m/s, the high tip speed generates heat. The heatgenerated during the process and the airflow lead to a decrease in themicrobial load of the coarse fraction as shown in FIG. 10. In furtherembodiments, prior to grinding in a gap mill, the coarse fraction mayhave an average aerobic plate count of 95,000 colony forming units/gram(cfu/g) and an average coliform count of 1,200 cfu/g. After passingthrough the gap mill the coarse fraction may have an average aerobicplate count of 10,000 cfu/g and an average coliform count of 900 cfu/g.Thus, the microbial load may be noticeably decreased in the coarsefraction of the present invention. After sifting, any ground coarsefraction having a particle size greater than 500 micrometers may bereturned to the process for further milling.

In present embodiments, the unmilled grain may have a first aerobicplate count, the first fraction of the coarse fraction may have a secondaerobic plate count, and the second fraction of the coarse fraction mayhave a third aerobic plate count. In exemplary embodiments, at least oneof the second aerobic plate count and the third aerobic plate count maybe substantially less than the first aerobic plate count.

In current embodiments, the unmilled grain may have a first coliformplate count, the first fraction of the coarse fraction may have a secondcoliform plate count, and the second fraction of the coarse fraction mayhave a third coliform plate count. In exemplary embodiments, at leastone of the second coliform plate count and the third coliform platecount may be substantially less than the first coliform plate count.

In further embodiments, the coarse fraction may include: a proteinfraction in a proportion of 18% by weight of the coarse fraction, a fatfraction in a proportion of 7% by weight of the coarse fraction, aminerals fraction in a proportion of 6% by weight of the coarsefraction, and an antioxidants fraction having an oxygen radicalabsorption capacity of at least 7,400 micromole TE/100 g of the coarsefraction.

In additional embodiments, the whole grain flour or the coarse fractionmay be a component of a food product. For example, the food product maybe a bagel, a biscuit, a bread, a bun, a croissant, a dumpling, anEnglish muffin, a muffin, a pita bread, a quickbread, arefrigerated/frozen dough products, dough, baked beans, a burrito,chili, a taco, a tamale, a tortilla, a pot pie, a ready to eat cereal, aready to eat meal, stuffing, a microwaveable meal, a brownie, a cake, acheesecake, a coffee cake, a cookie, a dessert, a pastry, a sweet roll,a candy bar, a pie crust, pie filling, baby food, a baking mix, abatter, a breading, a gravy mix, a meat extender, a meat substitute, aseasoning mix, a soup mix, a gravy, a roux, a salad dressing, a soup,sour cream, a noodle, a pasta, ramen noodles, chow mein noodles, lo meinnoodles, an ice cream inclusion, an ice cream bar, an ice cream cone, anice cream sandwich, a cracker, a crouton, a doughnut, an egg roll, anextruded snack, a fruit and grain bar, a microwaveable snack product, anutritional bar, a pancake, a par-baked bakery product, a pretzel, apudding, a granola-based product, a snack chip, a snack food, a snackmix, a waffle, a pizza crust, animal food or pet food. In currentembodiments, food products which include the whole grain flour or coarsefraction of the present invention may have an organoleptic profilesubstantially similar to a same food product made from the refined flourconstituent in the absence of the coarse fraction. It is furthercontemplated that the whole grain flour or coarse fraction of thepresent invention may also be used as a means to increase thenutritional content of products that do not ordinarily contain grainflour.

In alternative embodiments, the whole grain flour or coarse fraction maybe a component of a nutritional supplement. For instance, thenutritional supplement may be a product that is added to the dietcontaining one or more ingredients, typically including: vitamins,minerals, herbs, amino acids, enzymes, antioxidants, herbs, spices,probiotics, extracts, prebiotics and fiber. The whole grain flour orcoarse fraction of the present invention includes vitamins, minerals,amino acids, enzymes, and fiber. For instance, the coarse fractioncontains a concentrated amount of dietary fiber as well as otheressential nutrients, such as B-vitamins, selenium, chromium, manganese,magnesium, and antioxidants, which are essential for a healthy diet. Forexample 22 grams of the coarse fraction of the present inventiondelivers 33% of an individual's daily recommend consumption of fiber.Further, 14 grams is all that is needed to deliver 20% of an individualsdaily recommend consumption of fiber. Thus, the coarse fraction is anexcellent supplemental source for consumption of an individual's fiberrequirement. Therefore, in a present embodiment, the whole grain flouror coarse fraction may be a component of a nutritional supplement.

In a further embodiment, the nutritional supplement may include anyknown nutritional ingredients that will aid in the overall health of anindividual, examples include but are not limited to vitamins, minerals,other fiber components, fatty acids, antioxidants, amino acids,peptides, proteins, lutein, ribose, omega-3 fatty acids, and/or othernutritional ingredients. Because of the high nutritional content of thecoarse fraction of the present invention, there may be many uses of thecoarse fraction beyond food that confer numerous benefits to anindividual, including, delivery of fiber and other essential nutrients,increased digestive function and health, weight management, blood sugarmanagement, heart health, diabetes risk reduction, potential arthritisrisk reduction, and overall health and wellness for an individual.

In current embodiments, the nutritional supplement may further include anutritive constituent. The nutritive constituent may have a first oxygenradical absorption capacity, the coarse fraction may have a secondoxygen radical absorption capacity of at least 7,400 micromole TE/100 gof the coarse fraction and the nutritional supplement may have a thirdoxygen radical absorption capacity, the third oxygen radical absorptioncapacity being greater than the first oxygen radical absorptioncapacity. In further embodiments, the nutritive constituent may have afirst fiber content in a first proportion by weight of the nutritiveconstituent, the coarse fraction may have a second fiber content of atleast substantially 20% by weight of the coarse fraction (for instance,38-40% for a whole wheat coarse fraction) and the nutritional supplementmay have a third fiber content in a second proportion by weight of thenutritional supplement, wherein the second proportion is greater thanthe first proportion. Still further, the nutritive constituent may havea first calorie density and the nutritional supplement may have a secondcalorie density, the second calorie density being less than the firstcalorie density.

In exemplary embodiments, the nutritive constituent may have a firstprotein content in a first proportion by weight of the nutritiveconstituent, the coarse fraction may have a second protein content of atleast substantially 12% by weight of the coarse fraction and thenutritional supplement may have a third protein content in a secondproportion by weight of the nutritional supplement, wherein the secondproportion is greater than the first proportion. In further embodiments,the nutritive constituent may have a first carbohydrate content and thenutritional supplement may have a second carbohydrate content, thesecond carbohydrate content being less than the first carbohydratecontent.

In present embodiments, the whole grain flour or coarse fraction may bea component of a dietary supplement. The Code of Federal Regulationsdefines a dietary supplement as a product that is intended to supplementthe diet and contains one or more dietary ingredients including:vitamins, minerals, herbs, botanicals, amino acids, and other substancesor their constituents; is intended to be taken by mouth as a pill,capsule, tablet, or liquid; and is labeled on the front panel as being adietary supplement.

In additional embodiments, the whole grain flour or coarse fraction maybe a fiber supplement or a component thereof. Many current fibersupplements such as psyllium husks, cellulose derivatives, andhydrolyzed guar gum have limited nutritional value beyond their fibercontent. Additionally, many fiber supplements have a undesirable textureand poor taste. Fiber supplements made from the whole grain flour orcoarse fraction may help deliver fiber as well as protein, andantioxidants. The fiber supplement may be delivered in, but is notlimited to the following forms: instant beverage mixes, ready-to-drinkbeverages, nutritional bars, wafers, cookies, crackers, gel shots,capsules, chews, chewable tablets, and pills. One embodiment deliversthe fiber supplement in the form of a flavored shake or malt typebeverage, this embodiment may be particularly attractive as a fibersupplement for children.

In current embodiments, the whole grain flour or coarse fraction may beincluded as a component of a digestive supplement. For instance, thewhole grain flour or coarse fraction may be a component of a digestivesupplement in combination with one or more prebiotic compounds and/orprobiotic organisms. Prebiotic compounds are non-digestible foodingredients that may beneficially affect the host by selectivelystimulating the growth and/or the activity of a limited number ofmicroorganisms in the colon. Scientific evidence shows that consumptionof prebiotic constituents in sufficient quantities may help managedigestive health, increase mineral absorption for bone health andimprove immune function. Examples of prebiotic compounds within thescope of the present invention, may include, but are not limited to:oligosaccharides and inulins. Probiotics are microorganisms which, whenadministered in adequate amounts, confer a health benefit on the host.Examples of probiotic organisms within the scope of the presentinvention may include, but are not limited to: Lactobacillus,Bifidobacteria, Escherichia, Clostridium, Lactococcus, Streptococcus,Enterococcus, and Saccharomyces. In an exemplary embodiment the wholegrain flour or coarse fraction may be a component of a digestivesupplement which includes the probiotic organism, Lactobacillus GG(LGG). The combination of the whole grain flour or coarse fraction ofthe present invention and LGG produces a digestive supplement that mayaid in overall digestive functions, may be used to improve overallhealth.

In further embodiments, the whole grain flour or coarse fraction may beincluded as a component of a functional food. The Institute of FoodTechnologists defines functional foods as, foods and food componentsthat provide a health benefit beyond basic nutrition. This includesconventional foods, fortified, enriched, or enhanced foods, and dietarysupplements. The whole grain flour and coarse fraction include numerousvitamins and minerals, have high oxygen radical absorption capacities,and are high in fiber, making them ideally suited for use in/as afunctional food. Functional foods within the scope of the presentinvention may include, but are not limited to, one or more of thefollowing: a bagel, a biscuit, a pudding, a bread, a bun, a croissant, adumpling, an English muffin, a muffin, a pita bread, a quickbread, arefrigerated/frozen dough products, dough, baked beans, a burrito,chili, a taco, a tamale, a tortilla, a pot pie, a ready to eat cereal, aready to eat meal, stuffing, a microwaveable meal, a brownie, a cake, acheesecake, a coffee cake, a cookie, a dessert, a pastry, a sweet roll,a candy bar, a pie crust, pie filling, baby food, a baking mix, abatter, a breading, a gravy mix, a meat extender, a meat substitute, aseasoning mix, a soup mix, a gravy, a roux, a salad dressings, a soup,sour cream, a noodle, a pasta, ramen noodles, chow mein noodles, lo meinnoodles, an ice cream inclusion, an ice cream bar, an ice cream cone, anice cream sandwich, a cracker, a crouton, a doughnut, an egg roll, anextruded snack, a fruit and grain bar, a microwaveable snack product, anutritional bar, a pancake, a par-baked bakery product, a pretzel, asnack chip, a snack food, a snack mix, a waffle, a pizza crust.

In exemplary embodiments, the whole grain flour or coarse fraction maybe used in medical foods. Medical food is defined as a food that isformulated to be consumed or administered entirely under the supervisionof a physician and which is intended for the specific dietary managementof a disease or condition for which distinctive nutritionalrequirements, based on recognized scientific principles, are establishedby medical evaluation. The nutrient contents and antioxidant capacitiesof the whole grain flour and coarse fraction make them ideal for use inmedical foods.

In additional embodiments, the whole grain flour or coarse fraction mayalso be used in pharmaceuticals. The whole grain flour and coarsefraction are high in fiber and have a very fine granulation making themsuitable for use as a carrier in pharmaceuticals.

In current embodiments, delivery of the whole grain flour or coarsefraction as a nutritional supplement, dietary supplement or digestivesupplement is contemplated via delivery mechanisms where the whole grainflour or coarse fraction is the single ingredient or one of manynutritional ingredients. Examples of delivery mechanisms include but arenot limited to: instant beverage mixes, ready-to-drink beverages,nutritional bars, wafers, cookies, crackers, gel shots, capsules, andchews.

A current embodiment of the present invention is directed to a grainproduct. For example, the grain product may include a first fractionincluding bran, the first fraction being milled to a particle size ofless than 500 micrometers. The grain product may further include asecond fraction including germ, the second fraction being milled to aparticle size of less than 500 micrometers. In exemplary embodiments,the grain product may be at least one of: a food product, a nutritionalsupplement, a dietary supplement, a fiber supplement, a digestivesupplement, a functional food and a medical food, each of which isdescribed above.

In an additional embodiment, a milling process may be used to make amulti-grain flour, multi-wheat flour, or a multi-grain coarse fraction.For example, bran and germ from one type of wheat may be ground andblended with ground endosperm or whole grain wheat flour of another typeof wheat. Alternatively bran and germ of one type of grain may be groundand blended with ground endosperm or whole grain flour of another typeof grain. In an additional embodiment, bran and germ from a first typeof wheat or grain may be blended with bran and germ from a second typeof wheat or grain to produce a multi-grain coarse fraction. It iscontemplated that the present invention encompasses mixing anycombination of one or more of bran, germ, endosperm, and whole grainflour of one or more grains. This multi-grain, multi-wheat approach maybe used to make custom flour and capitalize on the qualities andnutritional contents of multiple types of grains or wheats to make oneflour.

The whole grain flour of the present invention may be produced via avariety of milling processes. An exemplary embodiment of such a processis depicted in FIG. 11 and involves grinding grain in a single streamwithout separating endosperm, bran, and germ of the grain into separatestreams. Clean and tempered grain is conveyed to a first passagegrinder, such as a hammermill, roller mill, pin mill, impact mill, discmill, air attrition mill, gap mill, or the like. In one embodiment, thegrinder may be a gap mill. After grinding, the grain is discharged andconveyed to a sifter. Any sifter known in the art for sifting a groundparticle may be used. Material passing through the screen of the sifteris the whole grain flour of the present invention and requires nofurther processing. Material that remains on the screen is referred toas a second fraction. The second fraction requires additional particlereduction. Thus, this second fraction may be conveyed to a secondpassage grinder. After grinding, the second fraction may be conveyed toa second sifter. Material passing through the screen of the secondsifter is the whole grain flour of the present invention. The materialthat remains on the screen is referred to as the fourth fraction andrequires further processing to reduce the particle size. The fourthfraction on the screen of the second sifter is conveyed back into eitherthe first passage grinder or the second passage grinder for furtherprocessing via a feedback loop. In an alternative embodiment of theinvention, the process may include a plurality of first pass grinders toprovide a higher system capacity.

It is contemplated that the whole grain flour, coarse fraction and/orgrain products of the present invention may be produced by a number ofmilling processes, including, but not limited to, those millingprocesses described herein and those milling processes set forth in U.S.Provisional Application No. 60/732,046 entitled: A Process For ProducingAn Ultrafiber Product and Health and Wellness Products Thereof filedNov. 1, 2005, and U.S. patent application Ser. Nos. 10/738,732,10/945,199 and 11/211,864 filed on Dec. 17, 2003, Sep. 20, 2004 and Aug.25, 2005 respectively, each entitled: A Process for Producing anUltrafine-Milled Whole-Grain Wheat Flour and Products Thereof, each ofthe above-referenced applications being herein incorporated by referencein their entireties (See also: the Cross-Reference section above). In anembodiment, the yield is between about 97% to about 100% of the entirewheat kernel, other than moisture. Further it is contemplated that thewhole grain flour, coarse fraction and/or grain products of the presentinvention may be modified or enhanced by way of numerous other processessuch as: fermentation, instantizing, extrusion, encapsulation, toasting,roasting, or the like.

As discussed above, the coarse fraction or the whole grain flour of thepresent invention may be used to replace refined wheat flour in thepreparation of commercial products. For instance, by replacing between20%-25% of the refined wheat flour with the coarse fraction of thepresent invention, the nutritional value of the refined wheat flourproducts may be increased to levels equal to the nutritional value ofproducts made from whole grain wheat flour. For example, products madewith the coarse fraction have the benefit of higher fiber, protein,lipids, vitamins, minerals, antioxidants and phytonutrientconcentrations compared to products made from refined wheat flour.Further, such products will have less available carbohydrates and alower calorie density than products made from refined flour. Suchreplacement has minimal effect on the texture and appearance of theproducts (i.e., allows the products to retain texture and appearancemore similar to refined flour products). While any variety of wheat canbe used, the use of white wheat varieties yield a product appearancemore similar to products made with refined wheat flour, since whitewheat has a lighter colored bran. In alternative embodiments, thenutritional value of the commercial products may be enhanced beyond thatof whole grain wheat by replacing up to 100% of the refined flour withthe coarse fraction of the present invention. In further embodiments,less than 20-25% of the refined flour may be replaced with the coarsefraction, yielding a product more nutritious than refined flour but lessnutritious than whole grain flour. As previously discussed, the coarsefraction of the present invention may be used to replace refined wheatflour or whole grain wheat flour in numerous bakery, snack and foodproducts. A number of examples of such products are set forth below.

EXAMPLES Example 1

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in bagels increases the fiber, proteincontent, and antioxidant capacity of the bagels, while reducing thecalorie density and carbohydrate content of the bagels.

Example 2

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in biscuits increases the fiber, proteincontent, and antioxidant capacity of the biscuits, while reducing thecalorie density and carbohydrate content of the biscuits.

Example 3

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in bread increases the fiber, proteincontent, and antioxidant capacity of the bread, while reducing thecalorie density and carbohydrate content of the bread.

Example 4

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in buns increases the fiber, proteincontent, and antioxidant capacity of the buns, while reducing thecalorie density and carbohydrate content of the buns.

Example 5

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in croissant increases the fiber, proteincontent, and antioxidant capacity of the croissant, while reducing thecalorie density and carbohydrate content of the croissant.

Example 6

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in dumplings increases the fiber, proteincontent, and antioxidant capacity of the dumplings, while reducing thecalorie density and carbohydrate content of the dumplings.

Example 7

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in English muffins increases the fiber,protein content, and antioxidant capacity of the English muffins, whilereducing the calorie density and carbohydrate content of the Englishmuffins.

Example 8

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in muffins increases the fiber, proteincontent, and antioxidant capacity of the muffins, while reducing thecalorie density and carbohydrate content of the muffins.

Example 9

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in pita bread increases the fiber,protein content, and antioxidant capacity of the pita bread, whilereducing the calorie density and carbohydrate content of the pita bread.

Example 10

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in quickbreads increases the fiber,protein content, and antioxidant capacity of the quickbreads, whilereducing the calorie density and carbohydrate content of thequickbreads.

Example 11

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in refrigerated/frozen dough productsincreases the fiber, protein content, and antioxidant capacity of therefrigerated/frozen dough products, while reducing the calorie densityand carbohydrate content of the refrigerated/frozen dough products.

Example 12

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in dough increases the fiber, proteincontent, and antioxidant capacity of the dough, while reducing thecalorie density and carbohydrate content of the dough.

Example 13

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in baked beans increases the fiber,protein content, and antioxidant capacity of the baked beans, whilereducing the calorie density and carbohydrate content of the bakedbeans.

Example 14

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in burritos increases the fiber, proteincontent, and antioxidant capacity of the burritos, while reducing thecalorie density and carbohydrate content of the burritos.

Example 15

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in chili increases the fiber, proteincontent, and antioxidant capacity of the chili, while reducing thecalorie density and carbohydrate content of the chili.

Example 16

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in tacos increases the fiber, proteincontent, and antioxidant capacity of the tacos, while reducing thecalorie density and carbohydrate content of the tacos.

Example 17

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in tamales increases the fiber, proteincontent, and antioxidant capacity of the tamales, while reducing thecalorie density and carbohydrate content of the tamales.

Example 18

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in tortillas increases the fiber, proteincontent, and antioxidant capacity of the tortillas, while reducing thecalorie density and carbohydrate content of the tortillas.

Example 19

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in pot pie increases the fiber, proteincontent, and antioxidant capacity of the pot pie, while reducing thecalorie density and carbohydrate content of the pot pie.

Example 20

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in ready to eat cereal increases thefiber, protein content, and antioxidant capacity of the ready to eatcereal, while reducing the calorie density and carbohydrate content ofthe ready to eat cereal.

Example 21

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in ready to eat meals increases thefiber, protein content, and antioxidant capacity of the ready to eatmeals, while reducing the calorie density and carbohydrate content ofthe ready to eat meals.

Example 22

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in stuffing increases the fiber, proteincontent, and antioxidant capacity of the stuffing, while reducing thecalorie density and carbohydrate content of the stuffing.

Example 23

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in microwaveable meals increases thefiber, protein content, and antioxidant capacity of the microwaveablemeals, while reducing the calorie density and carbohydrate content ofthe microwaveable meals.

Example 24

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in brownies increases the fiber, proteincontent, and antioxidant capacity of the brownies, while reducing thecalorie density and carbohydrate content of the brownies.

Example 25

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in cakes increases the fiber, proteincontent, and antioxidant capacity of the cakes, while reducing thecalorie density and carbohydrate content of the cakes.

Example 26

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in cheesecake increases the fiber,protein content, and antioxidant capacity of the cheesecake, whilereducing the calorie density and carbohydrate content of the cheesecake.

Example 27

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in coffee cakes increases the fiber,protein content, and antioxidant capacity of the coffee cakes, whilereducing the calorie density and carbohydrate content of the coffeecakes.

Example 28

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in cookies increases the fiber, proteincontent, and antioxidant capacity of the cookies, while reducing thecalorie density and carbohydrate content of the cookies.

Example 29

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in desserts increases the fiber, proteincontent, and antioxidant capacity of the desserts, while reducing thecalorie density and carbohydrate content of the desserts.

Example 30

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in pastries increases the fiber, proteincontent, and antioxidant capacity of the pastries, while reducing thecalorie density and carbohydrate content of the pastries.

Example 31

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in sweet rolls increases the fiber,protein content, and antioxidant capacity of the sweet rolls, whilereducing the calorie density and carbohydrate content of the sweetrolls.

Example 32

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in candy bars increases the fiber,protein content, and antioxidant capacity of the candy bars, whilereducing the calorie density and carbohydrate content of the candy bars.

Example 33

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in pie crusts increases the fiber,protein content, and antioxidant capacity of the pie crusts, whilereducing the calorie density and carbohydrate content of the pie crusts.

Example 34

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in pie fillings increases the fiber,protein content, and antioxidant capacity of the pie fillings, whilereducing the calorie density and carbohydrate content of the piefillings.

Example 35

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in baby foods increases the fiber,protein content, and antioxidant capacity of the baby foods, whilereducing the calorie density and carbohydrate content of the baby foods.

Example 36

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in baby formula increases the fiber,protein content, and antioxidant capacity of the baby formula, whilereducing the calorie density and carbohydrate content of the babyformula.

Example 37

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in baking mixes increases the fiber,protein content, and antioxidant capacity of the baking mixes, whilereducing the calorie density and carbohydrate content of the bakingmixes.

Example 38

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in batter increases the fiber, proteincontent, and antioxidant capacity of the batter, while reducing thecalorie density and carbohydrate content of the batter.

Example 39

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in breadings increases the fiber, proteincontent, and antioxidant capacity of the breadings, while reducing thecalorie density and carbohydrate content of the breadings.

Example 40

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in gravy mixes increases the fiber,protein content, and antioxidant capacity of the gravy mixes, whilereducing the calorie density and carbohydrate content of the gravymixes.

Example 41

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in meat extenders increases the fiber,protein content, and antioxidant capacity of the meat extenders, whilereducing the calorie density and carbohydrate content of the meatextenders.

Example 42

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in meat substitutes increases the fiber,protein content, and antioxidant capacity of the meat substitutes, whilereducing the calorie density and carbohydrate content of the meatsubstitutes.

Example 43

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in seasoning mixes increases the fiber,protein content, and antioxidant capacity of the seasoning mixes, whilereducing the calorie density and carbohydrate content of the seasoningmixes.

Example 44

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in soup mix increases the fiber, proteincontent, and antioxidant capacity of the soup mix, while reducing thecalorie density and carbohydrate content of the soup mix.

Example 45

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in gravy increases the fiber, proteincontent, and antioxidant capacity of the gravy, while reducing thecalorie density and carbohydrate content of the gravy.

Example 46

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in roux increases the fiber, proteincontent, and antioxidant capacity of the roux, while reducing thecalorie density and carbohydrate content of the roux.

Example 47

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in salad dressings increases the fiber,protein content, and antioxidant capacity of the salad dressings, whilereducing the calorie density and carbohydrate content of the saladdressings.

Example 48

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in soups increases the fiber, proteincontent, and antioxidant capacity of the soups, while reducing thecalorie density and carbohydrate content of the soups.

Example 49

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in sour cream increases the fiber,protein content, and antioxidant capacity of the sour cream, whilereducing the calorie density and carbohydrate content of the sour cream.

Example 50

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in noodles increases the fiber, proteincontent, and antioxidant capacity of the noodles, while reducing thecalorie density and carbohydrate content of the noodles.

Example 51

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in pasta increases the fiber, proteincontent, and antioxidant capacity of the pasta, while reducing thecalorie density and carbohydrate content of the pasta.

Example 52

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in ramen noodles increases the fiber,protein content, and antioxidant capacity of the ramen noodles, whilereducing the calorie density and carbohydrate content of the ramennoodles.

Example 53

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in chow mein noodles increases the fiber,protein content, and antioxidant capacity of the chow mein noodles,while reducing the calorie density and carbohydrate content of the chowmein noodles.

Example 54

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in lo mein noodles increases the fiber,protein content, and antioxidant capacity of the lo mein noodles, whilereducing the calorie density and carbohydrate content of the lo meinnoodles.

Example 55

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in an ice cream inclusion increases thefiber, protein content, and antioxidant capacity of the ice creaminclusion, while reducing the calorie density and carbohydrate contentof the ice cream inclusion.

Example 56

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in ice cream bars increases the fiber,protein content, and antioxidant capacity of the ice cream bars, whilereducing the calorie density and carbohydrate content of the ice creambars.

Example 57

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in ice cream cones increases the fiber,protein content, and antioxidant capacity of the ice cream cones, whilereducing the calorie density and carbohydrate content of the ice creamcones.

Example 58

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in ice cream sandwiches increases thefiber, protein content, and antioxidant capacity of the ice creamsandwiches, while reducing the calorie density and carbohydrate contentof the ice cream sandwiches.

Example 59

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in crackers increases the fiber, proteincontent, and antioxidant capacity of the crackers, while reducing thecalorie density and carbohydrate content of the crackers.

Example 60

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in croutons increases the fiber, proteincontent, and antioxidant capacity of the croutons, while reducing thecalorie density and carbohydrate content of the croutons.

Example 61

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in doughnuts increases the fiber, proteincontent, and antioxidant capacity of the doughnuts, while reducing thecalorie density and carbohydrate content of the doughnuts.

Example 62

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in egg rolls increases the fiber, proteincontent, and antioxidant capacity of the egg rolls, while reducing thecalorie density and carbohydrate content of the egg rolls.

Example 63

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in extruded snacks increases the fiber,protein content, and antioxidant capacity of the extruded snacks, whilereducing the calorie density and carbohydrate content of the extrudedsnacks.

Example 64

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in fruit and grain bars increases thefiber, protein content, and antioxidant capacity of the fruit and grainbars, while reducing the calorie density and carbohydrate content of thefruit and grain bars.

Example 65

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in microwaveable snack products increasesthe fiber, protein content, and antioxidant capacity of themicrowaveable snack products, while reducing the calorie density andcarbohydrate content of the microwaveable snack products.

Example 66

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in nutritional bar increases the fiber,protein content, and antioxidant capacity of the nutritional bar, whilereducing the calorie density and carbohydrate content of the nutritionalbar.

Example 67

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in pancakes increases the fiber, proteincontent, and antioxidant capacity of the pancakes, while reducing thecalorie density and carbohydrate content of the pancakes.

Example 68

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in par-baked bakery products increasesthe fiber, protein content, and antioxidant capacity of the par-bakedbakery products, while reducing the calorie density and carbohydratecontent of the par-baked bakery products.

Example 69

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in pretzels increases the fiber, proteincontent, and antioxidant capacity of the pretzels, while reducing thecalorie density and carbohydrate content of the pretzels.

Example 70

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in snack chips increases the fiber,protein content, and antioxidant capacity of the snack chips, whilereducing the calorie density and carbohydrate content of the snackchips.

Example 71

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in snack food increases the fiber,protein content, and antioxidant capacity of the snack food, whilereducing the calorie density and carbohydrate content of the snack food.

Example 72

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in snack mixes increases the fiber,protein content, and antioxidant capacity of the snack mixes, whilereducing the calorie density and carbohydrate content of the snackmixes.

Example 73

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in waffles increases the fiber, proteincontent, and antioxidant capacity of the waffles, while reducing thecalorie density and carbohydrate content of the waffles.

Example 74

Replacing 20-25% of refined wheat flour by weight with an equal weightof the coarse fraction for use in pizza crusts increases the fiber,protein content, and antioxidant capacity of the pizza crusts, whilereducing the calorie density and carbohydrate content of the pizzacrusts.

Example 75

The coarse fraction can be mixed with a Lactobacillus species withprobiotic properties and other prebiotic compounds to form a nutritionalsupplement which improves the health of the digestive system.

Example 76

The coarse fraction can be used in both dietary and nutritionalsupplements. The fiber content, protein content, and oxygen radicalabsorption capacity make the coarse fraction an ideal ingredient innutritional and dietary supplements.

Example 77

The coarse fraction can be used as an ingredient in nutritionalbeverages. The fiber content, protein content and oxygen radicalabsorption capacity make the coarse fraction an ideal ingredient insport drinks and dietary drinks.

Example 78

The coarse fraction can be used in appropriate proportions as aningredient in cookies or wafers to be consumed as a fiber supplement.

Example 79

The coarse fraction can be encapsulated or made into pills, chewabletablets or capsules and used as a dietary fiber supplement.

Example 80

A beverage mix may include 15 grams of the milled coarse fraction. Themix may further include a Lactobacillus GG starter culture(freeze-dried) in an amount to provide 10 billion cfu (colony formingunits) per serving. The mix may further include 5 grams offructooligosaccharides. The beverage mix may also be formulated withsugar, nonfat dry milk, cocoa powder and other flavoring ingredients.The end result is a dry beverage mix that can be mixed with water orother liquids of choice. The beverage mix can be packaged as individualservings into sachets having sufficient moisture-barrier properties tohelp maintain viability of the probiotic organism. This beverage mixprovides 40% of the daily value of dietary fiber.

Other variations or modifications of the above-disclosed embodimentswhich will be obvious to those skilled in the art are within the scopeand teachings of this invention. The quantity of the coarse fractionused in the embodiments can be varied to give the products the desirednutritional characteristics, taste, and aesthetic appearance.

1. A whole grain wheat flour produced from cleaned wheat kernelscomprising: a coarse fraction including primarily bran and germ; a finefraction including primarily endosperm; a particle size distributionsuch that at least 98 wt % of the whole grain wheat flour is less thanor equal to 212 μm; and substantially the same proportions of naturalconstituents, other than moisture, as the cleaned wheat kernels.
 2. Thewhole grain wheat flour of claim 1 wherein the whole grain wheat flourcomprises at least 97 wt % of the cleaned wheat kernels, other thanmoisture.
 3. The whole grain wheat flour of claim 1 wherein the wholegrain wheat flour comprises at least 97 wt % of the bran and germ in thecleaned wheat kernels.
 4. The whole grain wheat flour of claim 1 whereinat least 98 wt % of the whole grain wheat flour has a particle size lessthan or equal to 150 μm.
 5. The whole grain wheat flour of claim 1wherein enzymes in the bran and germ are inactivated to stabilize thewhole grain wheat flour.
 6. The whole grain wheat flour of claim 1wherein the whole grain wheat flour is a component of at least one of a:a food product, a nutritional supplement, a dietary supplement, a fibersupplement, a digestive supplement, a functional food, and a medicalfood.
 7. The whole grain wheat flour of claim 1 wherein the whole grainwheat flour is a component of at least one of a bagel, a biscuit, abread, a bun, a croissant, a dumpling, an English muffin, a muffin, apita bread, a quickbread, a refrigerated/frozen dough products, dough,baked beans, a burrito, chili, a taco, a tamale, a tortilla, a pot pie,a ready to eat cereal, a ready to eat meal, stuffing, a microwaveablemeal, a brownie, a cake, a cheesecake, a coffee cake, a cookie, adessert, a pastry, a sweet roll, a candy bar, a pie crust, pie filling,baby food, a baking mix, a batter, a breading, a gravy mix, a meatextender, a meat substitute, a seasoning mix, a soup mix, a gravy, aroux, a salad dressing, a soup, sour cream, a noodle, a pasta, ramennoodles, chow mein noodles, 10 mein noodles, an ice cream inclusion, anice cream bar, an ice cream cone, an ice cream sandwich, a cracker, acrouton, a doughnut, an egg roll, an extruded snack, a fruit and grainbar, a microwaveable snack product, a nutritional bar, a pancake, apar-baked bakery product, a pretzel, a snack chip, a snack food, a snackmix, a waffle, a pizza crust, animal food, or pet food.
 8. The wholegrain wheat flour of claim 1 wherein the whole grain wheat flour is acomponent of a nutritional supplement, which includes a nutritiveconstituent.
 9. The whole grain wheat flour of claim 8 wherein thenutritive constituent has a first oxygen radical absorption capacity,the coarse fraction has a second oxygen radical absorption capacity ofat least 7,400 micromole TE/100 g of the coarse fraction and thenutritional supplement has a third oxygen radical absorption capacity,the third oxygen radical absorption capacity being greater than thefirst oxygen radical absorption capacity.
 10. The whole grain wheatflour of claim 8 wherein the nutritive constituent has a first fibercontent in a first proportion by weight of the nutritive constituent,the coarse fraction has a second fiber content of at least substantially20 wt % of the coarse fraction, and the nutritional supplement has athird fiber content in a second proportion by weight of the nutritionalsupplement, wherein the second proportion is greater than the firstproportion.
 11. The whole grain wheat flour of claim 8 wherein thenutritive constituent has a first calorie density and the nutritionalsupplement has a second calorie density, the second calorie densitybeing less than the first calorie density.
 12. The whole grain wheatflour of claim 8 wherein the nutritive constituent has a first proteincontent in a first proportion by weight of the nutritive constituent,the coarse fraction has a second protein content of at leastsubstantially 12 wt % of the coarse fraction, and the nutritionalsupplement has a third protein content in a second proportion by weightof the nutritional supplement, wherein the second proportion is greaterthan the first proportion.
 13. The whole grain wheat flour of claim 8wherein the nutritive constituent has a first carbohydrate content andthe nutritional supplement has a second carbohydrate content, the secondcarbohydrate content being less than the first carbohydrate content. 14.A whole grain wheat flour produced from cleaned wheat kernelscomprising: a coarse fraction including primarily bran and germ; a finefraction including primarily endosperm; a particle size distributionsuch that at least 98 wt % of the whole grain wheat flour is less thanor equal to 212 μm; and at least 97 wt % of the ash in the cleaned wheatkernels.
 15. The whole grain wheat flour of claim 14 wherein the wholegrain wheat flour comprises at least 97 wt % of the cleaned wheatkernels, other than moisture.
 16. The whole grain wheat flour of claim14 wherein the whole grain wheat flour comprises at least 97 wt % of thebran and germ in the cleaned wheat kernels.
 17. The whole grain wheatflour of claim 14 wherein at least 98 wt % of the whole grain wheatflour has a particle size less than or equal to 150 μm.
 18. The wholegrain wheat flour of claim 14 wherein enzymes in the bran and germ areinactivated to stabilize the whole grain wheat flour.
 19. The wholegrain wheat flour of claim 14 wherein the whole grain wheat flour is acomponent of at least one of a: a food product, a nutritionalsupplement, a dietary supplement, a fiber supplement, a digestivesupplement, a functional food, and a medical food.
 20. The whole grainwheat flour of claim 14 wherein the whole grain wheat flour is acomponent of at least one of a bagel, a biscuit, a bread, a bun, acroissant, a dumpling, an English muffin, a muffin, a pita bread, aquickbread, a refrigerated/frozen dough products, dough, baked beans, aburrito, chili, a taco, a tamale, a tortilla, a pot pie, a ready to eatcereal, a ready to eat meal, stuffing, a microwaveable meal, a brownie,a cake, a cheesecake, a coffee cake, a cookie, a dessert, a pastry, asweet roll, a candy bar, a pie crust, pie filling, baby food, a bakingmix, a batter, a breading, a gravy mix, a meat extender, a meatsubstitute, a seasoning mix, a soup mix, a gravy, a roux, a saladdressing, a soup, sour cream, a noodle, a pasta, ramen noodles, chowmein noodles, 10 mein noodles, an ice cream inclusion, an ice cream bar,an ice cream cone, an ice cream sandwich, a cracker, a crouton, adoughnut, an egg roll, an extruded snack, a fruit and grain bar, amicrowaveable snack product, a nutritional bar, a pancake, a par-bakedbakery product, a pretzel, a snack chip, a snack food, a snack mix, awaffle, a pizza crust, animal food, or pet food.
 21. The whole grainwheat flour of claim 14 wherein the whole grain wheat flour is acomponent of a nutritional supplement, which includes a nutritiveconstituent.
 22. The whole grain wheat flour of claim 21 wherein thenutritive constituent has a first oxygen radical absorption capacity,the coarse fraction has a second oxygen radical absorption capacity ofat least 7,400 micromole TE/100 g of the coarse fraction and thenutritional supplement has a third oxygen radical absorption capacity,the third oxygen radical absorption capacity being greater than thefirst oxygen radical absorption capacity.
 23. The whole grain wheatflour of claim 21 wherein the nutritive constituent has a first fibercontent in a first proportion by weight of the nutritive constituent,the coarse fraction has a second fiber content of at least substantially20 wt % of the coarse fraction, and the nutritional supplement has athird fiber content in a second proportion by weight of the nutritionalsupplement, wherein the second proportion is greater than the firstproportion.
 24. The whole grain wheat flour of claim 21 wherein thenutritive constituent has a first calorie density and the nutritionalsupplement has a second calorie density, the second calorie densitybeing less than the first calorie density.
 25. The whole grain wheatflour of claim 21 wherein the nutritive constituent has a first proteincontent in a first proportion by weight of the nutritive constituent,the coarse fraction has a second protein content of at leastsubstantially 12 wt % of the coarse fraction, and the nutritionalsupplement has a third protein content in a second proportion by weightof the nutritional supplement, wherein the second proportion is greaterthan the first proportion.
 26. The whole grain wheat flour of claim 21wherein the nutritive constituent has a first carbohydrate content andthe nutritional supplement has a second carbohydrate content, the secondcarbohydrate content being less than the first carbohydrate content. 27.A whole grain wheat flour produced from cleaned wheat kernelscomprising: a coarse fraction including primarily bran and germ; a finefraction including primarily endosperm; a particle size distributionsuch that at least 98 wt % of the whole grain wheat flour is less thanor equal to 212 μm; and substantially all of the ash in the cleanedwheat kernels.
 28. The whole grain wheat flour of claim 27 wherein thewhole grain wheat flour comprises substantially all of the bran and germin the cleaned wheat kernels.
 29. The whole grain wheat flour of claim27 wherein at least 98 wt % of the whole grain wheat flour has aparticle size less than or equal to 150 μm.
 30. The whole grain wheatflour of claim 27 wherein enzymes in the bran and germ are inactivatedto stabilize the whole grain wheat flour.
 31. The whole grain wheatflour of claim 27 wherein the whole grain wheat flour is a component ofat least one of a: a food product, a nutritional supplement, a dietarysupplement, a fiber supplement, a digestive supplement, a functionalfood, and a medical food.
 32. The whole grain wheat flour of claim 27wherein the whole grain wheat flour is a component of at least one of abagel, a biscuit, a bread, a bun, a croissant, a dumpling, an Englishmuffin, a muffin, a pita bread, a quickbread, a refrigerated/frozendough products, dough, baked beans, a burrito, chili, a taco, a tamale,a tortilla, a pot pie, a ready to eat cereal, a ready to eat meal,stuffing, a microwaveable meal, a brownie, a cake, a cheesecake, acoffee cake, a cookie, a dessert, a pastry, a sweet roll, a candy bar, apie crust, pie filling, baby food, a baking mix, a batter, a breading, agravy mix, a meat extender, a meat substitute, a seasoning mix, a soupmix, a gravy, a roux, a salad dressing, a soup, sour cream, a noodle, apasta, ramen noodles, chow mein noodles, 10 mein noodles, an ice creaminclusion, an ice cream bar, an ice cream cone, an ice cream sandwich, acracker, a crouton, a doughnut, an egg roll, an extruded snack, a fruitand grain bar, a microwaveable snack product, a nutritional bar, apancake, a par-baked bakery product, a pretzel, a snack chip, a snackfood, a snack mix, a waffle, a pizza crust, animal food, or pet food.33. The whole grain wheat flour of claim 27 wherein the whole grainwheat flour is a component of a nutritional supplement, which includes anutritive constituent.
 34. The whole grain wheat flour of claim 33wherein the nutritive constituent has a first oxygen radical absorptioncapacity, the coarse fraction has a second oxygen radical absorptioncapacity of at least 7,400 micromole TE/100 g of the coarse fraction andthe nutritional supplement has a third oxygen radical absorptioncapacity, the third oxygen radical absorption capacity being greaterthan the first oxygen radical absorption capacity.
 35. The whole grainwheat flour of claim 33 wherein the nutritive constituent has a firstfiber content in a first proportion by weight of the nutritiveconstituent, the coarse fraction has a second fiber content of at leastsubstantially 20 wt % of the coarse fraction, and the nutritionalsupplement has a third fiber content in a second proportion by weight ofthe nutritional supplement, wherein the second proportion is greaterthan the first proportion.
 36. The whole grain wheat flour of claim 33wherein the nutritive constituent has a first calorie density and thenutritional supplement has a second calorie density, the second caloriedensity being less than the first calorie density.
 37. The whole grainwheat flour of claim 33 wherein the nutritive constituent has a firstprotein content in a first proportion by weight of the nutritiveconstituent, the coarse fraction has a second protein content of atleast substantially 12 wt % of the coarse fraction, and the nutritionalsupplement has a third protein content in a second proportion by weightof the nutritional supplement, wherein the second proportion is greaterthan the first proportion.
 38. The whole grain wheat flour of claim 33wherein the nutritive constituent has a first carbohydrate content andthe nutritional supplement has a second carbohydrate content, the secondcarbohydrate content being less than the first carbohydrate content. 39.A coarse fraction produced from cleaned wheat kernels comprising:primarily bran and germ; and a particle size distribution such that atleast 98 wt % of the coarse fraction is less than or equal to 212 μm;wherein the coarse fraction comprises at least 97 wt % of the ash in thecleaned wheat kernels.
 40. The coarse fraction of claim 39 wherein thecoarse fraction comprises at least 97 wt % bran and germ.
 41. The coarsefraction of claim 39 wherein the coarse fraction comprises substantiallythe same ratio of bran to germ as the cleaned wheat kernels.
 42. Thecoarse fraction of claim 39 wherein at least 96 wt % of the coarsefraction has a particle size less than or equal to 150 μm.
 43. Thecoarse fraction of claim 39 wherein enzymes in the bran and germ areinactivated to stabilize the whole grain wheat flour.
 44. The coarsefraction of claim 39 wherein the coarse fraction has an oxygen radicalabsorption capacity of at least 7,400 micromole TE/100 g.